Succulent chicken breasts cooked in a rich tomato sauce topped with oozy mozzarella and fresh basil. This Caprese chicken is perfect for weeknight dinners.
Can we just talk about Caprese for a second? Because I honestly have a problem. I have “Caprese’d” so many recipes, I’ve actually turned it into a verb. Caprese tart? You betcha! Caprese Mac and cheese? Like, duh! Roasted Caprese tomatoes with basil dressing? Yupperoni! Yes, I definitely have a problem.
But is it actually a problem because is there a better combinations of savoury flavours out there? Who could resist juicy tomatoes, oozy mozzarella and vibrant basil together? Add juicy pan-fried chicken breasts and you have an easy weeknight dinner made in Heaven.
I made this Caprese chicken last week and served it with crusty ciabatta to mop up all that rich tomato sauce. It was such a crowd-pleaser and I’ve never been so glad to have doubled a recipe before because SECONDS! You guys, you NEED seconds with this recipe. You could also serve this Caprese chicken with a zesty side salad or even on cooked pasta. It’s pretty versatile and will be drop dead delicious either way.
- 4 skinless de-boned chicken breasts
- 1 x 400g 14oz can chopped tomatoes
- 2 garlic cloves thinly sliced
- 2 tablespoons fresh basil sliced
- 1 cup grated mozzarella
- salt & pepper to taste
- fresh basil to serve
Pre-heat the oven to 200ºc/400ºf.
In a hot oven-proof frying pan, add a splash of oil then brown the chicken on both sides, seasoning well with salt and pepper.
Remove the chicken from the pan and set aside.
Add the tomatoes, garlic and basil to the pan and allow to simmer for 2-3 minutes.
Add the chicken back to the pan and top with the mozzarella.
Place in the oven and allow to cook for 10-15 minutes.
Remove from the oven and top with fresh basil.